Rainbow Buddha Bowl with Tangy Tahini Dressing - WellBeing Magazine

Ingredients

• 600g sweet potato, peeled & diced
• 3 cups cauliflower, sliced into florets
• 2 medium beetroots, sliced into thin wedges
• 3 tbsp cold-pressed olive oil
• Salt & pepper, to season
• 4 cups mixed salad leaves
• 400g tin chickpeas, drained & rinsed
• 1 punnet cherry tomatoes, halved
• 2 cups chopped kale leaves, massaged with olive oil to soften
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• <b>Dressing</b>
• ½ cup tahini
• Juice 1 lemon
• Juice 1 lime
• ¼ cup almond milk
• 1 tbsp olive oil
• Pinch salt